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Use
77
EN
Advice for cooking desserts/pastries and
biscuits
• Use dark metal moulds: They help to
absorb the heat better.
• The temperature and the cooking time
depend on the quality and consistency
of the dough.
• To check whether the dessert is cooked
right through: At the end of the cooking
time, put a toothpick into the highest point
of the dessert. If the dough does not stick
to the toothpick, the dessert is cooked.
• If the dessert collapses when it comes
out of the oven, on the next occasion
reduce the set temperature by about
10°C, selecting a longer cooking time if
necessary.
To save energy
• Stop cooking a few minutes before the
time normally used. Cooking will
continue for the remaining minutes with
the heat which has accumulated inside
the oven.
• Reduce any opening of the door to a
minimum to avoid heat dispersal.
• Keep the inside of the appliance clean
at all times.
3.6 Special functions
Proving
1. Place the dough to rise on the second
level.
2. Press and turn the function knob to select
the proving function .
flashes.
3. Press the function knob to start the
proving function.
4. At the end, will appear and
the buzzer will sound.
When using the proving function
the temperature cannot be altered.
For successful proving, a container
of water should be placed in the
bottom of the oven.
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